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- Title:
- DALAYAP
- Date Created:
- 2021-06-23
- Description:
- Before Filipinos cooked with kalamansi they used Citrus notissima. In Tagalog the lime is called DAYAP. In Pampangan it is the DALAYAP. It was an extremely common tree known popularly and used much. Reaching to heights of 12 feet or more, the tree had fruit with a thin rind and a diameter of more than an inch although some grew larger. Chinese used it to cook meat quickly in a pot, likely meaning it helped as a tenderiser. The Spanish called it lemoncito (small lemon). In Pampanga, the focus of our new set of food stories, MIDALAYAP meant to use dalayap in cooking. When two men became godfathers to the same child they were referred to as MICADALAYAP, also meaning that they had a “spiritual relationship” with the child’s father according to Fr. Diego Bergaño, OSA in 1732. He added the term MICADALANDAN, meaning the spiritual relationship of a child’s parents and godparents. The dalandan was an orange species of citrus. The citruses of the world are said to have originated in different parts of Asia including Southeast Asia, spreading through Austronesian migration, later trade routes, and global colonisations.
- Subjects:
- Fr. Diego Bergaño Citrus
- Exhibition:
- Pampaga 1732
- Source:
- FSM Photo
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "DALAYAP", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll230.html